Tag: the egg whites

Eggs and Tomato Breakfast Melts

I’m in love with these easy open faced breakfast sandwiches made on a whole wheat English muffin with egg whites and scallions, then topped with heirloom tomatoes and melted cheese – mmm!

Tomatoes, eggs and scallions are always a winning combination for me – especially now when summer tomatoes are at their sweetest! If you can’t find heirloom tomatoes, red grape tomatoes or cherry tomatoes would be just as great.

Eggs and Tomato Breakfast Melts
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 breakfast melt • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 160 • Fat: 5 g • Carb: 16 g • Fiber: 3 g • Protein: 15 g • Sugar: 4 g
Sodium: 329 mg (without salt) • Cholest: 8 mg

Ingredients:

2 whole grain English muffins, split
1 teaspoon olive oil
8 egg whites, whisked
4 scallions, finely chopped
kosher salt, to taste
black pepper, to taste
2 oz (about 1/2 cup) reduced-fat Mexican cheese blend, grated
1/2 cup grape or cherry heirloom tomatoes, quartered

Directions:

Preheat the broiler on high. Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges. (Or you can do this in your toaster oven)

Heat a medium skillet on medium heat. Add oil and sauté 3 of the scallions about 2 to 3 minutes. Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through. Divide on toasted muffins and top with tomatoes, cheese and remaining scallions. Broil for 1 to 1 1/2 minutes or until cheese has melted, careful not to burn.

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Chocolate orange Easter cake

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Ingredients

275g plain chocolate
175g butter, softened
225g caster sugar
4 medium eggs
200g self-raising flour
1tbsp cocoa powder
175g ground almonds
Grated zest of I orange
2 tbsp Cointreau or orange liqueur
A few chocolate mini eggs, for decoration
Chocolate ganache:
300g milk chocolate
150ml double cream

That’s goodtoknow

If you prefer, you can top this cake with a simple chocolate butter cream; just beat 50g softened butter with 2tsp boiling water, 175g icing sugar and 25g cocoa powder until creamy.

Method

Preheat the oven to 180°C/160°C Fan/ Gas Mark 4. Grease and line the base of a 20cm round, deep cake tin.
Break up 175g of the plain chocolate and place in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted). Allow to cool for 5 mins.
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric whisk until light and creamy in texture. Separate the eggs and beat the yolks into the butter mixture. Beat in the melted, cooled chocolate. Fold in the flour, cocoa powder, ground almonds, orange zest and liqueur.
In a clean grease-free bowl, whisk the egg whites until they form stiff peaks. Add a quarter of the egg whites to the chocolate mixture to help loosen it, mix in gently then fold in the remaining egg whites.
Spread the mixture into the cake tin and bake for 50 mins-1 hour until firm to the touch and a skewer comes out cleanly.
Cool in the tin for 5 mins then turn out and allow to cool completely on a wire rack.
To make the chocolate ganache; break the chocolate up into pieces and place in a pan with the cream, warm over a very low heat, stirring all the time until melted and smooth then pour into a bowl and chill until thick enough to spread. Whisk lightly until thickened.
To make the chocolate curls, melt the remaining plain chocolate in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted) then spread thinly on a marble board or the back of a cool metal baking tray. Allow to set without putting the chocolate in the fridge. Scrape a sharp knife at a 45 degree angle over the chocolate to make long curls
Spread the top of the cake with the ganache, then arrange chocolate curls and Easter eggs on top.

By Nichola Palmer

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Velveted chicken breast with sage and pasta

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Ingredients

2 skinless chicken breasts, cut into strips
1tsp cornflour
1 egg white
Zest and juice of 1 lemon
Salt and freshly ground black pepper
300ml double cream
10 sage leaves, roughly chopped
½-1tsp chilli powder, according to taste
2tbsp grated Parmesan
300ml olive oil
3 handfuls of dried fusili pasta

That’s goodtoknow

Use the same method of velveting with pork and beef for stir-fries

Method

Mix the egg whites and cornflour together to make a smooth paste, then add the lemon and chilli, salt and pepper. Add the chicken and make sure it is coated all over. Set aside.
Bring a large pan of salted water to the boiling and cook the pasta according to packet instructions, approx. 8-9 mins until the pasta is al dente.
In a small saucepan, add the double cream, drained juices from the chicken marinade and half the chopped sage leaves. Gently heat. If it’s too thick, add a couple of spoonfuls of pasta water.
In a large frying pan, heat the olive oil until hot and carefully add the chicken. Cook for 3-4 mins each side until cooked through and golden. Don’t overcook.
Drain the pasta and add to the cream mixture.
With a slotted spoon, remove the chicken from the oil and drain on kitchen paper.
Pile the pasta onto plates, then add the chicken and garnish with the rest of the sage.

By Keith Kendrick

What do you think of this recipe? Leave us your comments, twist and handy tips.